Pine nuts, Michigan applewood smoked bacon, Parmesan, and lemon honey glaze

Sautéed with onions and Hungarian peppers, tossed with house marinara, and served with potato chips

Steak tips grilled and served with zip sauce and bread

Flash-fried shrimp tossed in boom-boom sauce

Wakame, wasabi, and ponzu sauce

Jumbo shrimp served with cocktail sauce

Flash-fried with banana peppers and served with house marinara or lemon-caper-dill beurre blanc

Creamy burrata, baby heirloom tomatoes, grilled ciabatta crostini, white balsamic, basil EVOO, and cracked pepper.

Spinach and artichoke hearts mixed with cream cheese and served with pita chips

French fries, truffle oil, parsley, and Parmesan served with garlic aioli

House recipe creamy tomato basil

Caramelized onion, Gruyère, and crostini

Chefs daily, seasonal preparation

Romaine, house Caesar dressing, and garlic-herb breadcrumbs

Mixed greens, sliced apple, feta cheese, dried cherry, candied pecan, shaved red onion, tangerine oranges, and honey balsamic vinaigrette

Mixed greens, turkey, ham, Swiss, gherkin, hard-boiled egg, green olives, Hudson's Maurice dressing

Kale, quinoa, shaved red onion, cucumbers, tomato, crumbled goat cheese, and honey balsamic vinaigrette

Heirloom tomatoes, red onions, cucumbers, feta cheese, kalamata olives, capers, oregano, olive oil, and lemon juice

Crisp iceberg lettuce wedge, crumble bleu cheese, tomato, bacon, red onion, bleu cheese dressing

Hot Italian sausage with cremini and shiitake mushrooms tossed in tomato-basil cream and bucatini noodles

Sautéed broccolini, onions, mushrooms, sun-dried tomatoes, and artichoke hearts tossed with pesto sauce on a bed of bucatini

Jumbo shrimp with garlic, white wine, and butter served over a bed of angel hair pasta

Cheese tortellini tossed in a creamy tomato vodka sauce

Chicken breast, garlic, Parmesan, and cream served with broccolini on a bed of fettuccine

rigatoni pasta tossed in a bold, spicy tomato sauce, finished with Parmesan cheese and EVOO

Battered and deep-fried cod served with French fries, and house tartar sauce

Sweet corn succotash, roasted cauliflower, chive oil

Teriyaki glazed salmon filet served on a bed of sticky rice with asparagus

Chilean sea bass pan-seared and served over sautéed Swiss chard and creamy risotto with a lemon-caper-dill beurre blanc

Crispy Michigan perch with lemon caper sauce and creamy risotto

34oz Creekstone Farms prime 28-day dry-aged bone-in tomahawk glazed with garlic butter and served with Chef’s seasonal vegetables and starch.

16oz herb-crusted Prime rib, served with Chef’s seasonal vegetables and seasoned potatoes. Available Friday, Saturday & Sunday after 3pm

8oz prime center cut beef tenderloin glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

16oz prime ribeye glazed with garlic butter and served with Chef’s seasonal vegetables and seasoned potatoes.

16oz prime strip glazed with garlic butter and served with vegetable medley and roasted red skin potatoes

Herb-marinated grilled lamb chops topped with Calabrian gremolata and toasted pistachios, served with Chef’s seasonal vegetables and seasoned potatoes.

16oz Berkshire pork chop with grilled Granny Smith apple, finished with garlic butter and served with Chef’s seasonal vegetables and seasoned potatoes.

Two chicken breasts, lightly floured and pan-seared with classic marsala sauce and wild mushrooms, served with mashed potatoes and asparagus

Two chicken breasts, pan-seared, and served with lemon-caper sauce served on a bed of angel hair pasta

Crispy breaded chicken breast, house marinara, mozzarella, and Parmesan cheese served with angel hair pasta and garlic toast

Grilled chicken, fresh avocado, baby spinach, Gruyère cheese, and tomato with garlic aioli in a flour tortilla wrap

Shaved prime rib with Gruyere cheese served with horseradish cream and house au jus on the side

1/2 lb of Wagyu beef, lettuce, tomato, pickle, caramelized onion, special sauce, and aged white Cheddar

Two 4oz Prime smashed patties, American cheese, shredded lettuce, tomato, house-made bacon jam, garlic aioli, and crispy onions.

hand-breaded chicken breast dipped in buffalo hot sauce. topped with house-made coleslaw and pickles on a toasted brioche bun

Parmesan atop

Cavatappi, house cheese sauce, and cheese blend with Gruyère

Arborio rice, cream, garlic, white wine, and Parmesan cheese